Local Shrimp Scallops Recipe

Pat dry and size scallops

Rinse shrimp and scallops under cold water, then pat completely dry with paper towels. If scallops are very large, halve them crosswise so pieces are roughly uniform with the shrimp. Dry seafood ensures a good sear.

Season the shrimp and scallops with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, tossing gently to coat.

In a bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1/2 tsp smoked paprika and 1/4 tsp red pepper flakes. Whisk to emulsify.

Add the shrimp and scallops to the marinade and toss gently to coat. Let sit at room temperature for 10–15 minutes (no longer than 30 minutes) to absorb flavor.

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tbs olive oil. When oil is shimmering, remove scallops from marinade (shake off excess) and place them in the pan spaced so they aren't touching. Sear scallops 1.5–2 minutes per side until a deep golden crust forms. Transfer scallops to a warm plate and tent loosely with foil.

Cook shrimp

Lower heat to medium-high. Add 1 tbs unsalted butter to the same skillet. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Avoid overcooking. Transfer shrimp to the plate with scallops.

Reduce heat to medium. Add remaining 1 tbs butter and 1 tbsp minced shallot to the skillet and sauté 30–45 seconds until fragrant and translucent but not browned.

Deglaze the pan with 1/4 cup dry white wine (or warm seafood stock), scraping up any browned bits with a wooden spoon. Let simmer 1–2 minutes to reduce slightly.

Return scallops and shrimp to the pan just to rewarm, spooning sauce over them for about 30–45 seconds. Stir in 2 tbs chopped parsley and taste—adjust salt and pepper as needed.

Squeeze lemon wedges over the seafood before serving.

Arrange scallops and shrimp on a warmed platter or individual plates. Spoon remaining pan sauce over the seafood. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread to soak up sauce, or over buttered rice/linguine if preferred.

Leftovers: cool to room temperature and refrigerate in an airtight container up to 24 hours; best reheated gently in a skillet over low heat to avoid toughness.